"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Soup - Cream of Crab Soup-- Recipe

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This recipe for Soup - Cream of Crab Soup--, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pati Lynn
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound fresh crabmeat
1/4 cup diced onions
2 tablespoons seasoning, Beau Monde®
1/8 teaspoon white peppers
Dash of mace
1/2 teaspoon hot sauce
1 12-ounce can skim evaporated milk
2 tablespoons cornstarch
2 cups skim milk
1/4 cup dry sherry
2 teaspoons minced fresh chives


Directions:
Directions:
Remove and discard cartilage from crabmeat; set aside. Saute onion in margarine in a large saucepan until tender. Stir in Beau Monde seasoning and next 4 ingredients; cook, stirring constantly, until mixture begins to boil. Combine cornstarch and 2 cups skim milk; gradually add to hot mixture. Bring to a boil over medium heat, stirring constantly; cook 1 minute. Reduce heat, and stir in crabmeat and sherry. Garnish with chives.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
Yield 5 cups.
This recipe is in honor of Mom, she loved Cream of Crab Soup and would go out of her way to have it every visit to S. C.

 

 

 

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